SITHCCC005 : Prepare Dishes Using basic Methods of Cookery - Management Assignment Help

Assignment Task:

Task:

Q1: List any five (5) basic methods of cookery with their key principles and practices.
Q2: Satisfactory
 

Q3: a) Explain the basic application of the following knives in one (1) or two(2) sentences for each.  Chef’s knife Boning knife  Paring knife
b) Write down six (6) different cuts used for preparing a dish.

 

Q4: Mise-en-place is important in the kitchen. Explain the importance and requirements of mise en place to produce for dishes in a kitchen. Writeyour answer in 50-100 words.

 

Cooking Method Suitable Food

Boiling
Deep Fry
Braise
Steaming

Roasting

Shallow Frying

Q6: List any four (4) contents on stock date codes and reasons to use rotation labels.

Q7: What is a standard recipe? What are the six (6) stages for foodpreparation and food production in a commercial kitchen?

 

Q8: Why do you need to calculate ingredient amounts according to the requirement of the dish? Answer in 50-100 words.

Q9: Discuss the various methods to weigh and measure ingredientsaccording to the recipes. Answer in 50-100 words

 

Q10: List seven (7) tips to reduce waste and increase profitability of food produced.

 

Q11 :What does FIFO stand for in commercial cookery? Write in 20 to 30 words.

Q12:List any four (4) signs of spoilage and contamination in perishableitems.

 

Q13: What are the factors to consider when cleaning and maintaining equipment? What is the purpose of dismantling equipment before cleaning? Answer in 50-100 words.

Q14:How can you ensure that you use equipment safely and hygienically?Answer in 50-100 words.

 

Q15:What are the standard safety features on a commercial mixer? List any three (3).

 

Q16:Mention at least two (2) culinary terms for the cookery methods listed below.

 

Cookery Methods Culinary Terms

Stewing

Roasting

Poaching

Grilling

 

Deep-Frying

Braising

Q17:What is a portion, and how do you calculate the ingredients required?Answer in 30-40 words.

 

Q18: How can you ensure timely preparation of dishes when working with colleagues? List any five (5) aspects.

 

Q19:a) List any five (5) different types of garnishes commonly used for a standard recipe.
b) Mention any eight (8) different types of accompaniments widely used for standard recipes.

 

Q20 : What are the ten (10) steps that need to be taken to clean the kitchen equipment and premises safely and according to food safety standard?

Q21 :List eight (8) steps to dispose of or store re-usable by-products according to the organisational procedures and environmental considerations to ensure food safety.

 

Q22:List any five (5) suitable service-ware that can be used to present a dish.

 

Q23:a) Write four (4) steps you need to follow to use a microwave in a planned and logical manner.
b) Mention three (3) safe and hygienic work practices you need to follow for steaming.

Q24 :Explain the corrective action for the problems in the cookery methods listed in the spreadsheet below.

 

Cookery Method Problem Corrective Action Baking Food is too dark

Shallow-frying The yolk on a fried egg

breaks

Boiling Cloudy stock

Baking Egg custard not set

properly

 

Grilling Fish dry and with a bad

appearance

Braising Loss of liquid or over-

thickening

Poaching The food breaks up

 

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